Vegetarian cookery

Rub the butter in the flour ; add the bread crumbs, sugar, currants, and raisins, stoned and cut a little, the grated rind of a lemon, a little mace or nutmeg, the candied orange or lemon, cut in small slices, a small tea-spoonful of salt, the eggs, well beaten, and a little milk if required ; boil it in a buttered basin or mould five hours, and serve with sweet sauce. No. 300. — Plum Pudding. Twelve ounces of bread crumbs, half a pound of currants, half a pound of raisins, twelve ounces of moist sugar, three ounces of butter, two ounces of candied lemon, eight eggs, and one tea-cupful of apple sauce, or half a tea-cupful of milk. Rub the butter into the bread crumbs ; add the fruit, sugar, candied lemon, and spice ; then the eggs, well beaten, and mix the whole together. After standing twelve hours, add the apple sauce, or milk, and boil it in a buttered mould three hours ; let it stand for some time in the water, and serve with cream, or butter sauce. No. 301.— Plum Pudding. One pound of flour, eight ounces of currants, eight ounces of Sultana raisins, four ounces of butter, three eggs, the grated rind of a lemon, and one small tea-spoonful of baking powder. Mix the baking powder well with the flour ; rub in the butter, and add the currants and raisins, the lemon-peel, finely grated, a little nutmeg, and the eggs, well beaten ; put it in a buttered basin ; boil or steam it four hours, and serve with sweet sauce. No. 302. — Bread Plum Pudding. One pound of bread crumbs, one pound of raisins, one pound of currants, one pint of milk, six eggs, four ounces of butter, and one pound of sugar. Pour the boiling milk on the bread crumbs, cover with a plate, and let it remain for an hour ; then add the butter, sugar, currants, and raisins, stoned and cut a little ; mix all well together, adding a little lemon-peel, mace, or nutmeg, and the eggs, well beaten ; boil it three hours in a buttered basin, or mould, and serve with sweet sauce. If it be requisite to add a little flour, boil one hour longer. No. 303. — Potato Pudding. Half a pound of potatoes, six ounces of sugar, six ounces of butter, six eggs, and one lemon. Boil, and well dry the potatoes ; rub them through a sieve, and mix well with the sugar, butter, and the yolks of the eggs ; then beat the whites to a froth, adding the juice and grated rind of the lemon ; beat all well together, and bake in a wellbuttered mould half an hour, in a moderately hot oven. No. 304. — Potato Pudding. Half a pound of potatoes, four ounces of clarifled butter, six ounces of white sugar, four eggs, and one lemon. Boil the potatoes, which should be very good and mealy, and when well dried, mash them ; add the butter, melted, the sugar, and the rind and juice of a lemon, and bake with puff paste round the edge of the dish. No. 305. — Potato-Flour Pudding. Ono ounce and a half of potato-flour, quarter of a pint of new milk, quarter of a pint of cream, six eggs, four ounces of butter, six ounces of white sugar, the grated rind of a lemon, and a little salt.